Tofu Stuffed Peppers

The texture of the tofu will be more crumbly and meat-like if you freeze it first, then thaw. Drain thawed tofu well—pressing the tofu between paper towels will release extra moisture—so that the flavors in the sauce are not diluted.

Tofu Stuffed Peppers

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Servings

4people

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Ingredients

3/4poundtofu, crumbled

4largegreen peppers

1largeonion, diced

3clovesgarlic, chopped or minced

2tablespoonsolive oil

1/2poundmushrooms, washed and sliced

2Roma tomatoes, diced

3/4teaspoonsaltto taste

1teaspoonfresh oregano, mincedor 1/4 teaspoon dried

2teaspoonsfresh marjoram, mincedor 1 teaspoon dried

1tablespoonsoy sauce

114-ounce canstewed tomatoes

1cupcooked long-grain rice

1Roma tomato, quartered

1/2cupwater

Freshly ground black pepper

Sour creamfor garnish

Ingredients

3/4poundtofu, crumbled

4largegreen peppers

1largeonion, diced

3clovesgarlic, chopped or minced

2tablespoonsolive oil

1/2poundmushrooms, washed and sliced

2Roma tomatoes, diced

3/4teaspoonsaltto taste

1teaspoonfresh oregano, mincedor 1/4 teaspoon dried

2teaspoonsfresh marjoram, mincedor 1 teaspoon dried

1tablespoonsoy sauce

114-ounce canstewed tomatoes

1cupcooked long-grain rice

1Roma tomato, quartered

1/2cupwater

Freshly ground black pepper

Sour creamfor garnish

Servings

4people

Print Recipe

Instructions

When frozen tofu has thawed completely, drain as described above.

With small paring knife, cut out top of each green pepper and scoop out seeds and inner membrane. Set aside.

In 8-quart Dutch oven or small stockpot, sauté onions, garlic and tofu in olive oil, about 4-5 minutes.

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